This easy, crowd-pleasing stuffed dill pickle appetizer is the first in a series of ways to get invited to allthebarbecues this summer.
I’m here to help you (and me!) get on the Best Guest list. Ready to kick the butt of IRL summer partying?!? Read on.
I live in a neighborhood in Brooklyn that boasts a lot of free-standing houses. With yards. And grills.
I don’t live in one of those houses. But I know and am friendly with quite a few people who do. And those people? Like to entertain.
See where I’m going with this?
If I play my cards right, I could be looking at a summer calendar chock full of joyful, outdoor, food-centric socialization. And so could you!
With that in mind, this dill pickle appetizer is the first in a summer-long series of kick-ass starters, salads and side dishes to make sure we are all included on the Best Guest list.
If you have a yard and a grill, these will also get you on the Best Host list. But then everyone will be calling asking when your next party is, so…consider this carefully.
In addition to being unique and tasty, these Best Guest dishes have to be easy. That’s why I’m sharing the brand name of the best cheese to use for these pickle appetizers even though this is not a sponsored post. You gotta use the Chavrie original pyramid. It’s the perfect texture. Otherwise you’ll be mixing your cheese with yogurt and olive oil and ain’t nobody got time for that!
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Stuffed Dill Pickle Appetizer Recipe
They keep well in the fridge so you can make them the night before the festivities begin. And, though I doubt these will sit out long enough to wilt in the heat, you can put half out and keep half in your host’s fridge if you want to play it safe (or make them last a little longer.)
These dill pickle boats were inspired by Rick Bayless talking about pimento cheese stuffed pickles on The Feed Podcast. I’m an East Coaster. I don’t know from pimento cheese. But I do love my goat cheese. And so, this is a New Yorker’s version of Mr. Bayless’s childhood favorite.
Speaking of childhood, kids love these. They’re also vegetarian and gluten free.
Looking for a few more BBQ Bring-alongs? Try my
Savory Cherry and Roasted Serrano Pepper Salsa
Chipotle Shrimp Slaw with Yogurt Dressing
- 1 jar of your favorite dill pickles halved horizontally with seeds scooped out
- 1 5.3 ounce pyramid of Chavrie goat cheese
- 1/4 cup minced fresh Italian parsley flat-leaf
- 1/4 cup minced fresh oregano leaves
- In a small bowl, mix the cheese and herbs.
- Stuff the herbaceous cheese mixture into the scooped out center of the pickle.
1 pyramid of Chavrie goat cheese will make approximately 3/4 jar of halved pickles. But this depends on the size of your pickles and how fully you stuff them.
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